Key Responsibilities
Pastry Production & Creativity
- Plan, prepare, and produce a wide variety of pastries, desserts, cakes, breads, and other baked goods.
- Ensure high standards of taste, quality, presentation, and consistency.
- Design and introduce new pastry items, seasonal specials, and customized orders.
- Follow recipes and techniques precisely while also contributing creative input.
Operations & Quality Control
- Ensure compliance with food hygiene, health, and safety standards.
- Monitor ingredient freshness, quality, and proper storage.
- Maintain cleanliness, order, and organization of the pastry kitchen at all times.
- Ensure proper use and maintenance of pastry tools and equipment.
Inventory & Cost Management
- Manage inventory of ingredients and pastry supplies.
- Place orders with suppliers and monitor deliveries for accuracy and quality.
- Control waste and optimize ingredient usage to meet cost targets.
Team Leadership & Training
- Supervise and coordinate pastry staff, assigning daily tasks and responsibilities.
- Train and mentor junior pastry cooks and kitchen staff.
- Foster a positive and collaborative working environment within the kitchen.
Collaboration & Service
- Work closely with restaurant/café managers, chefs, and baristas to ensure menu coordination.
- Support event and catering orders with customized pastry creations.
- Ensure smooth service during peak hours and special occasions.
Qualifications & Skills
- Diploma or degree in Culinary Arts, Patisserie, or equivalent.
- Proven experience as a Pastry Chef or in a similar pastry/bakery role (minimum 3–5 years).
- Expertise in pastry techniques, chocolate work, sugar art, and bread-making.
- Strong knowledge of food safety and hygiene regulations.
- Creativity and artistic flair with excellent attention to detail.
- Strong organizational, time management, and multitasking skills.
- Ability to work under pressure in a fast-paced environment.
- Flexibility to work early mornings, weekends, and holidays as needed.
Job Type: Full-time